96 points - "Perfectly ripe mandarin juice and pith kick things off, before lemon thyme, Meyer lemon, sage, slatey minerals and green apple skin. Time in the glass allows for some orange blossom notes to emerge. The palate has a delicious burst of upfront sweetness in the form of orange blossom, candied lemon, orange cake, and orange sherbet before a taut and nervy acid line coils it all into linearity, guillotining the sugar and drawing length. The alpine herb notes reappearing along with a subtle mandarin skin bitter edge. Immaculate balance as always, with the wine’s 43 grams of residual sugar sitting seamlessly, and an impressive cascade of complexity throughout. This wine takes you on a journey, and what a journey it is. Brilliant. 105 dozen bottled." - Tom Kline (Wine Pilot)

95 points - "Spätlese style, later-harvested fruit, overnight skin contact, wild ferment in stainless steel and old oak, no botrytis. The winemakers achieve the fine balance required of sweetness and acidity. The result is a wine of 43g/L RS that sings in harmony. Fresh and lively in scent in citrus peel, fresh-cut apples, citrus, pear and alpine flowers. There is a delightful liveliness here played to a tangy citrus beat that just goes and goes. So bright, so right." - Jeni Port (Halliday Wine Companion)

94 points - "This is pretty amazing. Sweet, soft, complex, intense and long. Not drastically sweet, I should add; just enough. Apples and oranges, hay and lemonade, grapes and blossomy lime. There’s a little bit of grip but not a lot; it was born to run, and run it does. It’s fab." - Campbell Mattinson (The Wine Front)

Light straw appearance. The nose is all fresh candied mandarine segments, meyer lemon, orange blossom and perhaps some roseyness and a citrus leaf cut. In the mouth the wine rolls reasonably sweetly, somewhat peach kernelly with more orange/ mandarine and lime hits. A massive juicy acid, cottees concentration. Some peach kernel and hints of vanilla to length.

We make a range of wines from Beechworth, the King Valley, and occasionally the Alpine Valleys as we've been waiting for our own property to reach maturity. The Thorley wines are solely from our farm. The Brunnen vineyard is a tiny parcel of vines across the road from us owned by our neighbours, which we've been working with since 2014. The Obstgarten wines are from a high altitude Riesling vineyard in Whitlands, King Valley. Our Prêt-à-Blanc, Prêt-à-Rosé and Prêt-à-Rouge wines are all blends, assembled with an eye to easy drinking.

Every one of our wines is made with hand-picked fruit. The wines ferment with only indigenous yeast (the waxy stuff on the outside of the grape) and if the wines go through Malolactic fermentation, then that is spontaneous. Where possible, we'd like the only addition made to our wines to be preserving sulphur dioxide. Once our own vineyard is old enough to be mechanically cultivated, we will undertake conversion to organic viticulture there.

We spend a lot more time in the field than in the cellar, so our winemaking practises are pretty simple. We don't fine, and only filter our white wines.